DIRECTIONS

1. BLEND together softened butter with sugar, 1 tsp. of the cinnamon and ¹/₄ tsp. of the ground red pepper; spread mixture over bread slices. Toast bread in oven on both sides until crisp; cool. Cut each slice of bread into quarters; reserve.
2. HEAT oil in skillet over medium-low heat. Add shallots; sauté until softened, about 3 to 4 minutes. Add raisins, apple cider, vinegar, remaining ¹/₂ tsp. ground cinnamon and remaining ¹/₄ tsp. ground red pepper. Season with salt and paper as desired, stirring until hot and well blended. Remove from heat.
3. TOSS salad greens, pear and apple slices in large salad bowl. Stir warm vinaigrette mixture before adding to salad; toss salad. Divide mixture equally among 4 plates. Sprinkle with crumbled bacon, walnuts and cheese. Serve immediately with reserved croutons.
4. *To toast walnuts: Place walnuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.